Bicol Express
Tofu and Camagroc in Coconut Gravy with Chili Emulsion
Mario Llorente Babol

Here’s a family favorite from the Abenoja family. 

Ingredients

• 2  tbsp olive oil 0.4
• 3 cloves garlic, minced
• 1 onion, diced
• 1 small ginger
• 1 can 400ml, coconut milk
• 1tbsp sugar
• Salt to taste
• Black pepper to taste
• 14 ounces (396 g) firm tofu
• 150 g chanterelle mushrooms
• 1 tbsp sautéed shrimp paste (bagoong)
• 1 tbsp Harris paste

​

Procedure

For the Tofu: 

1. Place two sheets of paper towels on a plate. 
2. Carefully remove the tofu from the package. 
3. ​Drain and place the tofu on top of the paper towels. Then place two more sheets on paper towels on top of the tofu. Pat dry. 
4. Cut the tofu into 1 1/2 inch cubes
   
5. Fry the tofu cubes over medium high heat until all sides are golden brwon
   
6. Remove the tofu from the skillet and set aside. 
   

For the Sauce

1. Heat a large cast iron pan over medium heat. 
2. ​Once hot, add 1 tbsp light olive oil into the pan. 
   
3. Saute garlic, onion and ginger. 
   
4. Add the chanterelle mushrooms and saute until lightly friend. 
   
5. Add sugar, salt and pepper, and shrimp paste. 
6. add the remaining coconut milk and bring to a boil. 
7. Lower the heat to medium, and simmer for 15 minutes. 
   
8. Add the Harrisa paste and simmer for another 5 minutes. 
   

Garnish

1.   ​You can garnish your dish with edible flowers, micro greens or Trinidad morgue scorpion chili

Bring water to a boil.  Salt heavily. 
Cook angel hair pasta in the boiling water ffor 2 minutes & 20 seconds. Once cooked, set aside
Warm cooking pan and add olive oil. 
Sautee garlic and shallots. 
Add crab and cook for 3 minutes. Set aside. 
Start with a cold saucepan.
Pour cream and aligue mixture and bring to a simmer. 
Simmer for 3 minutes.
Season with salt and pepper
Add the cooked angel hair pasta.
Toss pasta in the sauce and add the lemon juice. 
Plate your pasta. Give it a little twirl to create a small mound. 
Add crab on top
Garnish with espelette pepper, garlic chips, and alfalfa sprouts.
Eat and enjoy